Clean hydrogen generation and storage strategies via CO2 utilization into chemicals and fuels: A review

Hydrogen becomes one of the most clean energy sources. The major issues on hydrogen are lack of practical clean and high‐temperature processes and possible practical storage of clean hydrogen. An energy intensive of clean hydrogen storage via chemical and liquid fuel production route is the current demand. This article reviewed the most recent research for hydrogen (H₂) production by using several methods, such as thermochemical process, thermal decomposition, biological approaches, electrolysis, and photocatalytic method. H₂ storage types, including physical and chemical approaches, were also reviewed. The produced H₂ was stored as valuable chemicals and fuels via CO₂ hydrogenation reaction. Reactor designs are the illustrated number of design ranging from the fixed bed to the continuous stirred tank reactor. Catalyst type, catalytic system, and the related mechanism of CO₂ hydrogenation reaction to form alcohol, alkanes, and carboxylic acid were also discussed in detail.     

Quasi-static compressive behaviour of aluminium cenosphere syntactic foams

In this paper, cenosphere particles embedded in AA2014 aluminium matrix are used to fabricate syntactic foam by stir casting method. The particle size is about 100?µm and foam density is about 1990?kg?m^?3. Compression tests at strain rate 0.001/s are performed on foam samples to characterise their mechanical properties which are then used in numerical analysis on commercial finite element analysis software ABAQUS/CAE with isotropic elastic-plastic material model. Experimental and numerical results show good conformity in deformation behaviour with elastic and plateau zones showing average deviations less than 5% and 20%, respectively. Foams showed high yield stress and energy absorption capabilities that can be useful in making blast and impact resistant structures.     

Development of medical cotton fabrics with Punica granatum L extract finishing for nosocomial infections control

Transmission of pathogenic microorganisms on textile in the hospital settings may contribute to nosocomial infection. This study was aimed to develop a natural antimicrobial finishing on textile that can prevent transmission of pathogenic microorganisms that meets American Association of Textiles Chemists and Colorists (AATCC) standard. Punica granatum L ethanolic extract was shown to have broad spectrum antimicrobial efficacy with bis(6-methylheptyl)-benzene-1,2-dicarboxylate and ethyl-pentadecanoate as the main bioactive constituents. Textile samples developed with the extract finishing exhibited excellent antimicrobial efficacy with a growth reduction of 99.9% on Hoheinstein Challenge Test. The wash durability of the finished textile was found good even after 30 washes with commercial detergent.     

Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility

Functional foods find a very important place in the modern era, where different types of cancer, diabetes, cardiovascular diseases, etc. are on a high. Irrespective of the abundance of bioactive components in different fruits and vegetables, their low solubility in aqueous solution, vulnerability to destruction in different environmental and gastrointestinal conditions and a low intestinal absorption becomes a concern. Because it is quite difficult to commercialize non food materials for the food encapsulation purposes due to their safety concerns in the human body, scientists in the recent times have come up with the idea of encapsulating the different bioactive components in different food grade materials that are able to safeguard these bioactive components against the different environmental and gastrointestinal conditions and ensure their safe and targeted delivery at their absorption sites. Different food grade encapsulation materials including various oligosaccharides, polysaccharides (starch, cyclodextrins, alginates, chitosan, gum arabic, and carboxymethyl cellulose) and proteins and their suitability for encapsulating various bioactive components like flavonoids (catechins, rutin, curcumin, hesperetin, and vanillin), nonflavonoids (resveratrol), carotenoids (β-carotene, lycopene, and lutein), and fatty acids (fish oil, flaxseed oil, and olive oil) of high medical and nutritional value are reviewed here.     

Physicochemical stability of antilisterial proteins from P. polymyxa Kp10 as potential food biopreservative

Listeria monocytogenes has continuously become a significant threat to consumers worldwide. The use of chemical-derived preservatives that are commonly associated with safety and nutritional issues has prompted the use of natural-based preservatives as a better alternative. Many bacterial strains including Paenibacillus polymyxa Kp10 have been reported to produce various antimicrobial proteins and compounds that are considered more natural. However, their stability in various physicochemical conditions should be examined before being applied in various types of food. In this study, the stability of four previously identified antilisterial proteins in P. polymyxa Kp10 upon exposure to several physicochemical conditions was examined. More than 80% residual antilisterial activity is conserved upon heat and proteinase K treatment. But, sensitivity to 24 h trypsin digestion has been observed. P1 and P2 proteins (histone-like DNA binding proteins HU) were sensitive to alkaline pH (pH 10-12) as compared with other proteins. More than 70% and 97% residual antilisterial activity were recovered after incubation in raw beef homogenates and simulated meat gravy model, respectively. However, the antilisterial activity of most proteins was highly compromised in chicken and salmon meat homogenates, and UHT cow milk. Inoculation of these proteins into Listeria-contaminated simulated meat gravy showed that all proteins exerted a bactericidal action against L. monocytogenes. P1 and P2 shared almost similar antilisterial activity rates, while P4 was the most potent antilisterial protein. The findings in this study could provide important preliminary data for future applications of these proteins as preservative in food products especially beef-based meat products.